New England Clam Chowder
Home Food Dictionary Cooking Tips Cookbooks Submit Recipe Contact Us

Baked Potato Soup
Bean Soup
Black Bean Soup
Borsch
Cheddar Cheese Soup
Clam Chowder
Corn Chowder
French Onion Soup
Goulash
Italian Wedding Soup
Lentil Soup
Minestrone Soup
Pasta E Fagioli
Potato Cheese Soup

New England Clam Chowder

1/4 lb bacon pieces
1/2 large onion, chopped
2 cloves garlic, minced
1 large russet potato, cubed
1 leek, white and light green part only, sliced
2 c. chicken stock
1 c. whipping cream
1/2 lb fresh clams, chopped
Small amount of flour for thickening, if you wish

Brown bacon until crisp and remove to drain. Pour off all but 2/3 tbsp. bacon fat. Saute onion, garlic, potato and leek (if used) in bacon fat until limp. Add chicken stock and simmer until vegetables are tender. Add whipping cream and clams and heat through. You may thicken with flour at this point, if you wish. I don't since the chowder thickens enough with the potatoes. Return bacon to mixture and serve.

 

Copyright © 2010 Absolute Recipes All Rights Reserved | Most recipes have been submitted to this site, contact us if yours has been wrongfully listed.
privacy policy